Hosting a Friendsgiving this year?
Or maybe you’re attending one?
Either way, I’ve compiled my five best tips to make sure it goes off without a hitch. Check them out.
Don’t forget the decor – Just because you’re not headed home to grandmas doesn’t mean you should mail it in on the decor. Show your friends some love by taking the time set the table beautifully. You can get ideas from this post.
Create a signature drink – Whether you’re crafting a cocktail or sipping on punch, no party is complete without a great beverage. Check out some of my favorite drinks to serve a crowd and pick out the one that works best for you.
Do them a favor – Everyone loves a party favor so don’t forget yours. These DIY winter wine toppers would be perfect.
Good dessert is a game changer – therefore I highly recommend serving more than one! Check out this list of our best and most delicious Thanksgiving sweets.
And last, but certainly not least you better bring your A-game when it comes to side dishes. That’s the best part about Thanksgiving (as far as I’m concerned) so we’ve basically created the greatest possible side dish for you to bring along to enjoy this holiday with your friends.
Twice baked sausage potatoes! Because, one of the joys of Friendsgiving is that you’re creating new traditions for this holiday with your friends. New traditions mean that you can forego the typical mashed potatoes and gravy and really knock your pals socks off with the flavor of Johnsonville Sausage in this potato. Honestly guys, I know Jonathan has created good recipes for us over the years but this might be my favorite thing he’s ever made, you have to try it!
Here’s what you’ll need…
Start by browning your Johnsonville Ground Italian Sausage in a skillet.
Once the sausage has browned, throw in the onions and garlic and cook until caramelized. Season with a touch of salt and pepper.
Set the pan off to the side and work on the potatoes. I cooked mine in the microwave until fork tender. I left them to cool and then sliced them in half. Next use a spoon to scoop out the filling and put into a large mixing bowl.
Mash the potato filling with sour cream, cheese, garlic salt, and pepper until creamy. Then stir in the cooled sausage and mushroom mixture. Oh man, it’s so good I swear I could just eat that bowl as is.
Stir in some parsley and adjust seasoning as needed. Then spoon the mixture back into the potato shells.
Bake in a preheated 375 degree F oven for about 15 to 20 minutes, until warmed through and golden brown on top.
These twice baked sausage potatoes are great as an appetizer or as a side. Either way, they’re a must this year for the big day!
- 5 medium russet baking potatoes, rinsed
- 1/2 pound Johnsonville Ground Italian Sausage
- 1 small yellow onion, diced
- 1 pound sliced mushrooms
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 2 teaspoons chopped fresh parsley
- Cook the potatoes in a microwave until fork tender, about 10 to 15 minutes on high. Remove and let cool completely.
- Meanwhile, brown the sausage in a skillet, crumbling with a wooden spoon. Stir in the onions, mushrooms and a bit of garlic salt and pepper. Cook until browned, about 8 minutes. Remove from heat and set aside.
- Preheat oven to 375 degrees F. Line a baking sheet or dish with foil (for easy cleanup).
- Once the potatoes have cooled, slice in half, lengthwise, and scoop out the insides with a spoon. Make sure to leave a thin layer of potato in the shell. Transfer the potato filling to a large bowl, along with the sour cream, 1 cup of cheese, garlic salt, and pepper. Mash until somewhat smooth. Stir in the sausage mixture and parsley until well combined. Taste and adjust seasoning accordingly. Scoop the mixture back into the potato shells. Top with the remaining shredded cheese and bake until warmed through and golden brown, about 15 to 20 minutes.
